The whole tent gave wobbling their all as they attempted to put their own spin on a classic crème brulee.

Nadiya’s intricate tower of cheesecakes gave the tent some fizz…

And just when you thought Sandy was taking her exit a little too well, she exacted her revenge on Mr Hollywood…

Bake Off and Denis Healey in one night - the perfect ingredients for this happy punter...

In the third week ‘Baby Paul’ came through in the ‘mane event’ with a showstopper so spectacular it left ‘Big Paul’ in awe, while Nadiya’s snake basket and Tamal’s ‘bread-cycle’ won fans across the nation.

And who could forget the dough-verlode, seemingly experienced by the entire tent?

Despite having ‘made many beds’, Dorret was sent home for the last time to lie in hers.

...We feel exactly the same way!

Nadiya taught a lesson in forgiveness after Sue’s attempt to help with her biscuit box went terribly wrong…

While Cake Week’s Star Baker Marie didn’t survive her dunk into biccy-related pressure, crumbling her way out of the tent.

To be honest Iona, your tea loaf still looks tasty enough to tuck into!

Cast your minds back to the very first week of this year’s Bake Off folks, when hatted musician Stu decided to boldly bring alternative baking to the tent, before swiftly being told to take it away again, whilst Mel romped in Ian’s forest.

Meanwhile, Madeira sponge cake expert Marie got off to a cracking start by taking the first Star Baker crown.

We'll be reminding you of who won what and who went when week-by-week in a few moments. Whew. What a lot of 'w' words.

Since filming Series 5 of Bake Off, life has been crazy for Kate Henry. She’s been filming for a food channel, showing her expertise in baking with low amounts of sugar and is in the process of writing a book on the subject. She’s also teaching and giving cookery demos, in between devising recipes for food companies, and posting some delectable pictures of her dishes online for fans to enjoy!

We chased Kate down to chat about how to maintain composure in view of the cameras and the bake she’s proud enough to call her Signature Bake… Although, as you’ll discover, it’s subject to change!

Image source, Love Productions

Kate, can you describe what it’s like to be in the Bake Off tent?

I don't think I have enough adjectives to describe it! It is a hotbed of fear and excitement! It is actually full to the brim with people and cameras and it feels as though you are just a teeny tiny cog in the Bake Off wheel when you are actually in there. I still can't quite believe that I have been lucky enough to have been a part of it; not a minute goes by when I am not reminded of it in some way! 

What was the trickiest challenge you faced during filming?

The trickiest challenge for me during filming was keeping my head. I genuinely believe that to go all the way on bake off, you really need to keep your cool and not panic. I managed that some days, but often, the fear just kicked in as soon as I walked through the tent flaps. I gave myself a lot of talking tos!

The other very tricky challenge was to ensure that I didn't lose my microphone down the loo every time I went. It was always in my back pocket! There were a few near misses!

You specialise in healthy low sugar and gluten-free bakes – what did you make of this year’s free-from episode? 

I was delighted that Bake Off embraced a new genre of baking. I'm not certain that the watching public were totally convinced! The truth is it takes years to perfect these kind of bakes and your heart has to be really in it to even try! I do wish we'd had this in my time in the tent! I would have really enjoyed it.

Image source, Kate Henry

And finally, what would you say is your Signature Bake?

My Signature Bake changes every few weeks! Currently it's this - I call it my 'Immensely Flamboyant Deep Chocolate Gateau'. It has 75% less sugar than a normal cake but is so, so, so, good, I have to pinch myself every time I eat it! I want to give it to everyone! It's a total winner and is definitely going in the book!

Find recipes and more on Kate’s website, external

Follow Kate on Twitter, external

Find Kate’s Bake Off recipes on the BBC Food website

Series 4’s Howard Middleton was the victim of not one, but two incidents during his time in the tent, experiencing having his muffins accidentally squashed by Sue, and his custard being memorably ‘borrowed’ by fellow baker Deborah.

Since leaving the contest in its sixth week, Howard has been in demand as a speaker at food festivals and has released his first book, Delicious Gluten-Free Baking. Being an expert on substitute ingredients, we tracked him down to find out how he would have tackled Alternative Ingredients Week…

Image source, Love Productions

What was your favourite moment from your time in the tent?

There were so many wonderful moments, but I think Mel and Sue wielding spatulas to help me lift my fragile filo flan from its tin was a highlight. It could have gone so horribly wrong!

You surprised baking encyclopaedia Marry Berry with your hemp flour, but where do you get hemp flour from and what does it taste like?

Hemp flour is notoriously difficult to get hold of - you really need a reliable dealer!  I get mine online or from wholefood shops. I think it has a pleasant musky aroma and a rich nutty flavour.

Any more custard-related incidents since the infamous custard-gate of Series 4?

Not strictly custard-related, but I have an annoying habit of forgetting to add my eggs to the mix when I do demos.  Unbelievably, I’ve done this three times now.  Fortunately, audiences seem to love it when things go wrong!

You specialise in gluten-free baking – what would you have baked for this year’s free-from episode?

For the dairy-free ice cream roll, I’d do a cross between two of my recipes – satay sundaes (tropical fruit, cashew wafers and coconut ice cream with a hint of chilli) and summer swiss roll – a gorgeously light fat-less sponge made with cornflour and rice flour.

Image source, Howard Middleton

Do you have a Signature Bake?

Most of my Signature Bakes would probably be savoury, like my Stilton and Walnut biscuits, but people remember me crafting a chocolate bear (called Paul), so these Chocolate Bear Buns fit the bill.  I buff a blueberry to give my bear a shiny nose.

Find out more about Howard on his website, external

Follow Howard on Twitter, external

Try out Howard’s recipes from Series 4 on the BBC Food website

More of your weird and wonderful #extraslice bakes...

Anyone else feeling like this?

Builder Richard Burr broke Bake Off records in 2014 by winning Star Baker a whopping five times. Since then he’s balanced building work with an extremely busy schedule, promoting his recently released debut cook book BIY Bake It Yourself and travelling to food events across the country. He’s also been busy helping his favourite charities raise money with his baking, including crafting a cake for a gorilla!

We bent Richard’s ear to find out if he’s considering giving up the day job (and to see if there’s still a pencil tucked behind it).

Image source, Love Productions

Richard, you won Star Baker a record-breaking five times, but what we really want to know is… do you still wear the pencil?

I’ve never really thought about it as wearing a pencil as it’s just a reflex action for me – like wearing a tape measure – it’s just a tool I use for my job! But it’s been a lot of fun since the show. If I had a pound for every person who’s come up to me and say “where’s your pencil, mate?” I’d be a rich fella.

What was your proudest moment in the Bake Off tent?

 In the first episode, Paul Hollywood tasted my Swiss roll and told me I was in the wrong job. That was a real shocker for me, as my dad’s been saying that for other reasons for years!

Are you now a baker first, builder second?

I would say I’m 50:50, which is how I’ve tried to arrange it. This year, in addition to meeting people like David Tennant and Paloma Faith at cool events, I’ve also laid a driveway, built a patio and fitted a few kitchens. I love my job as a builder – it’s in the blood as I’m fourth generation – so it’s never been something I’ve been looking to escape from. But it’s certainly brilliant being paid to do your hobby (baking) too. Now if I can figure out a way to get paid for going fishing too, I really will be sorted!

Image source, Richard Burr

Finally, what would you say is your ‘Signature Bake’?

Before I went on the Bake Off I would have said that savoury pies were my Signature Bake. They probably still are, so I’d say my steak and ale pie is the Signature Bake. In addition to pies, I’d say doughnuts are my forte. I can pretty much get around anyone these days if I turn up with a box of doughnuts – it’s like discovering a superpower!

Keep up with Richard on his blog, external

Follow Richard on Twitter, external

Find Richard’s Series 5 Bake Off recipes on the BBC Food website

Jo Brand and the An Extra Slice team have been asking you to send in your best (and worst) creations...

The final episode of An Extra Slice is on BBC Two at 9pm this Friday.

Series 5 finalist Luis Troyano has been ridiculously busy since we last saw him on screen, and has turned to baking full-time. He recently published his first book, Bake It Great, and manages to fit in teaching, catering and food styling for photo shoots and commercials. And if that wasn't enough, he's also looking into opening his own bakery.

Here, he chats about why Spanish flavours pack a punch, and that hand shake from someone called Paul Hollywood...

Image source, Luis Troyano

What was it like having your time in the tent shown on national TV?

Weird! It really was like watching a home video. Nothing prepares you for the response when you are out and about. After about the third week I literally couldn't go anywhere without being stopped all the time, but it's always been really warming and totally positive.

What was the most memorable moment of being in the show for you?

There's a couple of real standout moments; the Paul Hollywood hand shake in bread week, and the moment I realised I was in the final. I was so excited - it really was an unbelievable feeling.

You became known for your Spanish-themed bakes. What’s the main difference between Spanish and British baking?

Firstly I would say the flavour combinations are totally different with some really interesting ingredients and spices. I'm a big believer of trying bakes from all around the world as it opens up so many new avenues. In my book there's a whole chapter on Spanish baking and recipes like aniseed doughnuts or olive oil biscuits are a real must-try.

Image source, Luis Troyano

Finally, what would you say is your Signature Bake?

I do love a Bakewell Cherry Cupcake; almond sponge, fresh raspberry jam centre and an Amaretto icing, topped off with a glace cherry. It's the first recipe in Bake It Great and my go-to when I need to take cakes to a family gathering or party.

Find out more about what Luis is up to on his website, external

Sample Luis’ recipes on the BBC Food website

Follow Luis on Twitter, external

Neither can we! That's why we've got three cheeky clips from tonight's show.

Enjoy!

Keep sending your concoctions to #GBBO!